Amla Chutneyby Neelima Katti

Amla Chutneyby Neelima Katti
  • Amla Chutney | How To Make Amla Chutney (69 likes)

  • By Neelima Katti|
    Last updated on Feb 18th

How To Make Amla Chutney

Amla/Indian Gooseberry/Nellikai Chutney: The richness and goodness of amla combined with the aromatic flavour of fenugreek. The bitter-sour taste of amla is well moderated by the tartness of lemons. This chutney tastes best with hot rice and ghee.

  • Prep Time10mins
  • Cook Time10mins
  • Serves8People

Ingredients to make Amla Chutney

  • Amla/ gooseberries (big sized) - 8 to 9 (deseeded and chopped)
  • Oil - 1 tablespoon
  • Green chillies 2 - 4, according to taste preference
  • Dry fenugreek (methi) seeds, roasted and powdered - 1/2 teaspoon
  • Salt to taste
  • Jaggery - 1/2 inch piece
  • Groundnuts (dry roasted) - 1 tablespoon
  • Lemon juice of 1/2 lemon
  • Fresh corriander 7-8 stalks
  • For tempering: Oil - 1 tablespoon
  • Mustard seeds - 1 teaspoon
  • Turmeric - 1/4 teaspoon
  • Curry leaves 10-15 leaves

Steps to make Amla Chutney

  1. Heat oil in a pan, add chopped gooseberries and fry well till they are tender. If it is getting brown and burnt keep adding little water in between.
  2. Add green chillies, sliced into halves and continue frying.
  3. Add salt, turmeric and roasted fenugreek powder.
  4. Let the mixture cool down, transfer the contents into a mixer jar.
  5. Add grated jaggery, groundnuts and chopped coriander and grind to a coarse paste.
  6. Mix in lemon juice and give a final whip.
  7. For tempering heat oil in a pan, add mustard seeds, turmeric powder and curry leaves.
  8. Pour the hot tempered oil onto the chutney just before serving.

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